Recipe

The nutty toasted coconut complements the shrimp flavor perfectly. This makes a great appetizer served with the spicy dipping sauce.

Yield: Makes 6 to 8 servings

Ingredients

For the sauce:

2 teaspoons Scotch bonnet pepper (any color), seeded and minced

Juice of 1 lime

1 tablespoon honey

1 tablespoon dark rum

½ teaspoon salt

1 tablespoon vegetable oil

For the shrimp:

1 pound medium shrimp, peeled and deveined

2 egg whites

½ teaspoon Worcestershire sauce

¼ teaspoon salt

1 cup shredded, unsweetened coconut

½ cup vegetable oil

Directions

1. For the sauce, combine the Scotch bonnet pepper, lime juice, honey, rum, salt and oil in a serving bowl. Set aside.

2. Rinse the shrimp in cold water and pat dry with paper towels. In a small bowl, beat together the egg whites, Worcestershire sauce and salt. Spread the coconut out on a plate. Coat each shrimp with the egg white mixture and roll in the coconut.

3. Heat ¼ cup of the oil in a large skillet over high heat until it is very hot. Add half of the shrimp to the oil in a single layer. Fry until golden brown, for 1½ minutes. Turn each one over and cook 2 minutes more. Remove to drain on paper towels. Using the remaining ¼ cup of oil, repeat the process until all of the shrimp is cooked. Serve the shrimp immediately with the dipping sauce.